INA GARTENS'S PARMESAN CHICKEN
A quick and delicious supper dish, full of flavour. Great to prep ahead.
SERVES: people
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INGREDIENTS
- 2 Chicken breasts
- ⅓ cup All-purpose flour
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 1 Egg beaten with 1 tbsp water
- ⅓ cup Dry breadcrumbs or panko
- 30 g Parmesan (or Parmigiano Reggiano) finely grated
- 20 g Butter
- 2 tbsp Oil for frying. I use olive oil.
INSTRUCTIONS
- Flatten the chicken breasts so that they are ¼" thick. It is easiest to lay them, a breast at a time, in either a strong plastic sandwich bag or between two layers of clingfilm and gently whack them with a rolling pin.
- Get three plates or shallow bowls laid out on your workshop.
- Fill the first one with the flour, salt and pepper (whisk lightly to incorporate).
- The second one with the beaten egg that has been whisked with a tablespoon water.
- The third bowl with the breadcrumbs mixed with the grated parmesan.
- This is your dipping and coating conveyer belt. Your hands will get extremely sticky and parmesan encrusted, so you might want to have some kitchen roll to hand.
- Dip your flattened chicken pieces into the flour, making sure it is completely, but lightly covered on all sides and edges. Dip quickly into the egg, again ensuring that it gets a saffron coloured tan.
- Then dip into the breadcrumbs/parmesan mixture, ensuring a good coating.
- If I still have some parmesan coating left, I like to dip again into the egg, then pack in the parmesan breadcrumbs, thereby giving the chicken a double coating.
- At this point, I like to chill the coated chicken breasts, just to "set" the coating, but this is optional.
- Heat about 20g butter and olive oil in a deep frying pan (I use a sauté pan) until melted and starting to sizzle gently.
- Cook your dipped chicken in the sizzling butter/oil and cook over a medium high heat until a deep golden brown on each side (approximately 3-4 minutes per side, more if your chicken is a bit thicker than the ¼” specified and lets be honest, who bothers measuring with a ruler?).The chicken should register 72℃ on a meat thermometer.NOTE: If the oil is too high, it will get sullied with little burnt black bits and spoil the look of the chicken, not to mention it will cook the outside too quickly, leaving the middle raw.
- Remove from the pan and place onto a plate lined with kitchen roll to blot up any excess oil, there shouldn’t be much. Serve with a fresh green salad and some ranch dressing.
Nutrition
Calories: 696kcal | Carbohydrates: 30g | Protein: 62g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 260mg | Sodium: 818mg | Potassium: 962mg | Fiber: 1g | Sugar: 1g | Vitamin A: 557IU | Vitamin C: 3mg | Calcium: 243mg | Iron: 3mg
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